Serves: 6
Total Calories: 353
1. Heat oven to 350°F. In small bowl, combine salt, poultry seasoning, paprika and pepper mix well. Rub onto chicken pieces. Heat oil in Dutch oven over medium-high heat until hot. Add chicken cook until browned on both sides.
2. Remove chicken from Dutch oven drain and discard drippings. Add tomato paste to Dutch oven stir in chicken broth. Bring to a boil. Return chicken to Dutch oven. Stir in carrots, onions and mushrooms cover.
3. Bake at 350°F. for 1 1/2 hours or until chicken is fork-tender and juices run clear.
4. Stir in peas. Place on burner over medium-high heat. In small bowl, combine cornstarch and water blend until smooth. Stir into chicken mixture cook until mixture thickens and boils, stirring frequently.
Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 400 * Calories from Fat: 170 * % Daily Value: Total Fat: 19 g 29% * Saturated Fat: 5 g 25% * Cholesterol: 90 mg 30% * Sodium: 820 mg 34% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 6 g 24% * Sugars: 10 g * Protein: 34 g * Vitamin A: 320% * Vitamin C: 20% * Calcium: 8% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 4 Lean Meat, 1 Fat or 1 1/2 Carbohydrate, 1 Vegetable, 4 Lean Meat, 1 Fat
This Oven Chicken Stew recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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